Crab Salad with Chili, Tomato and Avocado

I have been making this Crab Salad with Chili, Tomato and Avocado for so many years that I forget where I got this original idea or recipe. I’m sure you know what I’m talking about, it’s a recipe that varies according to my taste and whim – the old standby that never fails to impress.I remember the first time I made this salad and served it in martini glasses for a cocktail party. It was such fun I’ve been playing with the recipe ever since. As you see here this version is a bit more elegant with the avocado sliced and fanned on the plate.There are so many ways to serve this salad. Here I take a half of an avocado and serve the salad over it. Another fun version is to slice a large heirloom tomato and serve the crab and avocado over it. For a picnic I chop the avocado and layer it into small mason jars, screw the lid on and keep it in the cooler.Summer is the best time for this salad. Ideally I harvest the cilantro, jalapeno and tomatoes from the garden. Sometimes I substitute shrimp for the crabmeat or I make a version with Mangos and Blueberries. Looks good doesn’t it? CLICK HERE for that recipe

Instructions

In a small bowl or measuring cup whisk the lime juice, olive oil, honey together until blended. Season with 1 teaspoon of the jalapeno, 2 teaspoons of the chopped cilantro, salt and pepper.

Toss the crabmeat with 2 tablespoons of the chopped shallots and 1 tablespoon of the chopped cilantro in a small bowl. Season this with 2-3 tablespoons of the dressing and salt and pepper to taste.

Gently toss the cherry tomatoes, the remaining shallots, 1 tablespoon of the chopped cilantro and 2 - 3 tablespoons of the dressing in another small bowl. Season the mixture with salt and pepper.

When you are ready to serve the salad prepare the avocados as desired and arrange ½ of an avocado on each plate. Spoon some of the remaining dressing over the avocado, top with the crab salad and tomato mixture. Drizzle a spoonful of the dressing on top, garnish with the remaining cilantro and serve.

Recipe Notes

Variation: Chop the avocado and mix it with 2-3 Tablespoons of the dressing. Layer the salad into a martini or other glass and serve or take the salad to a picnic in individual jars!

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